> The one probably led to the other. OTOH it's always cool when you're

My takeaway was that Dr. Nakamats is a puffer and
a charlatan, and Sidney P. Woodsum was 
approximately the opposite.

> recognized for something only a true fellow geek would know. 

For sure, but it can get creepy. My credit card
used to just use my initials, and very 
occasionally someone would say, are you related
to the musician Michael Loo, and I'd get acutely
embarrassed, but maybe that's just me.

> > Lighter-colored roasts are my coffee preference.
> I tend to like both; the blonde roasts have more caffeine, I'm told. The
> more the merrier!

I don't know about the caffeine, but they do
taste better to me.

> > stealing a couple ounces to make a mocha using 
> > Hershey's Special Dark cocoa, whose intrinsic 
> > bitterness is minimal.
> Sounds like food.  If you really want burnt beans, go for the Dunkin.  I
> made that mistake once, it was free, but free was all it was worth. Yuch. 
> Never again.  

Funny, Dunkin used to have a perfectly
respectable medium roast. Perhaps they
went over to the dark side because of the
popularity of *$. Shows how ancient my
experience is - I've not had a Dunkin cup 
in decades, and it was decaf at that.

> Also never again, I hope, is the power going out for days on end.  The
> tropical storm knocked mine out.  Drank some milk that should have gone down the
> sink I think.  

Lilli had some way-past-expiration milk
and wondered why the fridge smelled. I
found the culprit and with heavy heart,
because it was whole milk, fed it to the
septic tank.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Quick Puff Pastry - Master Chefs
 Categories: Basics, Pastry, Masterchefs, New york
      Yield: 6 servings
 
      4 c  Flour, instant, or more
  1 1/2 ts Salt
      1 lb Butter, unsalted, cut into
           -- large chunks
    3/4 c Water, cold (about)
 
 For Quick Puff Pastry:
 ======================
 
  In a mixing bowl or mixer, roughly combine the flour, salt and
 butter, breaking up the butter slightly (there should be visible
 chunks). Gradually add just enough cold water to hold the dough
 together. DO NOT OVERWORK.
 
  Transfer the dough to a lightly floured work surface and roll it
 into a rectangular shape about 9 by 12 inches. Dust the board, dough,
 and rolling pin with flour as often as necessary to prevent sticking.
 Starting with the closest short end, fold the dough into thirds as you
 would a letter. Rotate the dough so the open side is at your right.
 Repeat, rolling the dough into a rectangle, folding it into thirds and
 rotating is as before. Wrap the dough in plastic wrap and chill for
 at least 1 hour.
 
  Place the dough on a lightly floured work surface with the open
 side at your right. Roll the dough into a rectangle as before. Now
 bring the two short ends together to meet in the center of the dough,
 then fold the dough in half again toward you. Rotate a 1/4 turn, so
 the open side is again at your right. Repeat, rolling the dough into
 a rectangle, folding in half, then in half again, and rotating a 1/4
 turn. Wrap the dough and chill again for at least 1 hour.
 
  Source: New York's Master Chefs, Bon Appetit Magazine
  : Written by Richard Sax, Photographs by Nancy McFarland
  : The Knapp Press, Los Angeles, 1985
 
  Chef:  Andre Soltner, Lutece Restaurant, New York
  From: Rob Stewart Date: 08-15-94
 
MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5